These microwave-stuffed peppers are filled with a tomatoey rice, bean, and corn stuffing, then topped with melty cheese for an easy weeknight meal.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
179 Calories
Recipe Instructions
Step 1
Arrange pepper halves in a 9-inch square glass baking dish. Cover the baking dish with plastic wrap and poke a few holes for vents. Cook in the microwave until tender, about 4 minutes. Set aside.
Step 2
Mix together tomatoes with liquid, rice, and hot water in a medium microwave-safe bowl. Cover the bowl with plastic wrap. Cook in the microwave until rice is tender, about 4 minutes.
Step 3
Remove plastic wrap carefully. Stir in kidney beans, corn, green onions, and red pepper flakes. Re-cover the bowl with plastic wrap. Cook in the microwave until heated through, about 3 minutes.
Step 4
Spoon hot tomato mixture evenly into pepper halves. Cover the baking dish with plastic wrap and poke holes for vents. Cook in the microwave for 4 minutes.
Step 5
Remove plastic wrap. Sprinkle stuffed peppers with mozzarella and Parmesan cheese. Allow to stand until cheese is melted, 1 to 2 minutes.
Ingredients
2 tablespoons hot water
1 tablespoon grated Parmesan cheese
2 green onions, thinly sliced
2 large red bell peppers, halved and seeded
1 (8 ounce) can stewed tomatoes, with liquid
0.5 cup shredded mozzarella cheese
0.25 teaspoon crushed red pepper flakes
0.33333334326744 cup quick-cooking brown rice
0.5 (15 ounce) can kidney beans, drained and rinsed
